Lax...
I have made some stuff. I've been lax in my updates though. Is anyone still on LJ anyway? Comments have faltered. Regardless, I'm still here and still cooking!
Whipped Miso Butter with Crispy Tofu
I also made Sara's Sandwich minus the shrimps.
Also, got a killer recipe from America's Test Kitchen for potato salad.
Basically cook your peeled potatoes and drain then toss with pickle juice and mustard mixed. Chill. After the potato mixture is cool add finely chopped red onions, chopped celery and pickles. Mix all of this with equal parts sour cream and mayo. Add a little more pickle juice. Before you serve mix in chopped hard boiled eggs. Trust me this is so delicious!
In addition I made miso soup for a Japanese party. It's super easy. Traditional Japanese miso soup is made with kombu (seaweed) or fish daishi (stock). I don't particularly like kombu daishi and I don't eat fish so I just use vegetable broth. Heat broth on the stove add green onions, white and green parts. Small cubed firm tofu (my favorite brand is International) goes in and just before you remove from the heat dissolve 1 T miso per 1 cup of broth. So if you used 4 cups of broth add 4 T miso. Miso is very salty so if you want to decrease the salt, decrease how much you add. Don't overcook; the miso will taste yucky if you do! Oishii!
Whipped Miso Butter with Crispy Tofu
I also made Sara's Sandwich minus the shrimps.
Also, got a killer recipe from America's Test Kitchen for potato salad.
Basically cook your peeled potatoes and drain then toss with pickle juice and mustard mixed. Chill. After the potato mixture is cool add finely chopped red onions, chopped celery and pickles. Mix all of this with equal parts sour cream and mayo. Add a little more pickle juice. Before you serve mix in chopped hard boiled eggs. Trust me this is so delicious!
In addition I made miso soup for a Japanese party. It's super easy. Traditional Japanese miso soup is made with kombu (seaweed) or fish daishi (stock). I don't particularly like kombu daishi and I don't eat fish so I just use vegetable broth. Heat broth on the stove add green onions, white and green parts. Small cubed firm tofu (my favorite brand is International) goes in and just before you remove from the heat dissolve 1 T miso per 1 cup of broth. So if you used 4 cups of broth add 4 T miso. Miso is very salty so if you want to decrease the salt, decrease how much you add. Don't overcook; the miso will taste yucky if you do! Oishii!